Striking purple beetroot pancakes — naturally sweetened and fluffy — stacked with Greek yogurt and a warm mixed-berry compote for a colourful treat.
These striking magenta beetroot pancakes are fluffy, lightly sweet and packed with a hidden vegetable boost, stacked with creamy yogurt and a warm berry compote. They're a fun, vibrant breakfast or brunch that kids and grown-ups both love.
Prep 15 min
Cook 15 min
Total 30 min
Easy
- 3 Beetroot
- 50 ml Milk
- 200g Self-Raising Flour
- 1 tsp Baking Powder
- 2 tablespoons Maple Syrup
- 1/2 teaspoon Vanilla Extract
- 3 Egg
- 25g Butter
- 200g Frozen Mixed Berries
- 2 tablespoons Blackcurrant Jam
- 100g Greek Yogurt
Video
Preparation
- Put the beetroot in a jug with the milk and blend with a stick blender until smooth, then pour into a bowl with the rest of the pancake ingredients and whisk until smooth and vibrant purple.
- Melt a small knob of butter in a large non-stick frying pan over medium-low heat until foamy, then make 3 or 4 pancakes using 2 tbsp batter each. Cook for 2–3 minutes, flip, and cook for a further minute until cooked through. Repeat with the remaining batter, keeping them warm in a low oven.
- For a simple compote, simmer the frozen berries with 1 tbsp blackcurrant jam until bubbling and syrupy, about 5–10 minutes. Stir the remaining jam into the yogurt. Stack the pancakes with the yogurt and pour the warm berry compote over the top.
Tips from the ZestyPlate Kitchen
- Blend the beetroot really smooth so the batter is even and that gorgeous purple shines through.
- Cook over medium-low heat so the pancakes set and colour gently without burning.
- Wait until bubbles form on the surface before flipping for the lightest result.
- A quick berry compote and a dollop of yogurt make them feel like a treat.
Frequently Asked Questions
Only faintly — it adds earthy sweetness and the dramatic colour, while the syrup and vanilla keep it pancake-sweet.
Yes — ready-cooked (not pickled) beetroot blends easily into the batter and saves time.
Best cooked fresh, but you can blend the beetroot ahead and whisk the batter together just before cooking.
